Darbo Plum Purée Eclairs with Marzipan

Ingredients for 12 pieces:

• 4 leaves white gelatine
• 150 g raw marzipan
• 250 ml milk
• 7 eggs (small/med)
• 2 tbsps almond liqueur
• salt
• 2 tbsps sugar
• 250 ml whipped cream
• 100 g ground hazelnuts
• 75 g butter
• 75 g flour
• 75 g cornflour
• 50 g plain chocolate
• 150 g Darbo All Natural Plum Butter

Method: 1 ¼ hours (plus cooling times)

1. Soak the gelatine in cold water. Crumble the marzipan and then reduce to a fine purée in the milk. Separate 2 eggs. Beat the egg yolk, liqueur and marzipan milk in a hot bain-marie until thick and creamy. Squeeze the water out of the gelatine, dissolve it in the mixture and leave to cool. Whisk 2 egg whites and a pinch of salt until stiff peaks form, gradually sprinkle in the sugar and then continue to whisk until the sugar has dissolved. Whip the cream until stiff. When the creamy mixture is firm, stir in the egg whites and the whipped cream. Leave to cool for 1-2 hours.
2. Toast the hazelnuts in a frying pan without any fat, stirring frequently. Boil ¼ l water, butter and 1 pinch of salt. Add the flour, cornflour and nuts, stir over a medium hit until the mixture comes away from the base of the pan as a smooth dough.
3. Pour into a bowl and then knead in 1 egg. Leave to cool for 10 minutes. Then, one after the other, knead in the remaining eggs. Pipe 12 eclairs (approx. 10 cm in length) on to a tin covered with baking paper. Bake at 200ºC on the second shelf from the bottom for 35 minutes (Gas Mark 3, fan oven at 180ºC). Leave to cool.
4. Halve the eclairs. Chop the chocolate, melt, fill a small piping bag and pipe onto the lid. Spread Darbo Plum Butter onto the lower half, pipe on the marzipan mousse. Cover with lid.

Per piece: 400 kcal, 10 g protein, 27 g fat, 20 g carbohydrate